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Apple Turnovers

Makes 4 servings

1 medium apple, peeled, cored, and diced

4 teaspoons maple syrup

1/4 teaspoon ground cinnamon

4 6-inch whole-grain flour tortillas

Confectioners’ sugar, for dusting

Preheat the oven to 375 degrees F. Line a medium rimmed baking sheet with unbleached parchment paper. Put the apple, 2 teaspoons maple syrup, and ground cinnamon in a small mixing bowl and stir until evenly coated. Put a tortilla on a large dinner plate. Brush each side of the tortilla evenly with 1/4 teaspoon maple syrup. Spoon one-quarter of the apple mixture into the center of the tortilla. Fold the tortilla over the apple mixture and firmly press the outer edges of the tortilla together to form a tight seal. Decorate the edges and help to further seal the turnover by pressing the tongs of a table fork firmly around the outer rim of the turnover. Repeat with the other three tortillas. Put the turnovers on the lined baking sheet and bake for 20 minutes. Put the sheet on a wire rack. Dust liberally with confectioners’ sugar. Cool 10 to 15 minutes and serve warm.

You may use 8- or 9-inch tortillas for this recipe. If you do, use a large apple or 2 small apples for the filling.

Peanut Butter Mousse Tartlets

Makes 12 Tartlets

12 large Medjool dates, pitted and chopped

1/2 cup unsalted, raw sunflower seeds

2/3 cup cubed firm regular tofu (sprouted variety is preferred)

4 tablespoons creamy peanut butter

4 tablespoons maple syrup

12 vegan chocolate chips

Put the dates and sunflower seeds in a high-performance blender or food processor, and process to a smooth dough. Put the date mixture in a medium bowl and pull it together to form a ball. Divide the date mixture into 12 parts and roll each into a ball. Press each ball into the shape of a cup, one at a time, using the cups in a mini-muffin baking tin as guides. Using an offset spatula or table knife, carefully remove the date cups from the mini-muffin molds, and place them on a flat tray or plate that has been lined with parchment paper.

Put the tofu, peanut butter, and maple syrup in a blender or food processor and process until very smooth. Spoon the mixture into a pastry bag fitted with a large star pastry tip. Pipe the filling into each of the date cups and top with a single chocolate chip. Cover and refrigerate for 5 to 6 hours before serving. Covered tightly and stored in the refrigerator, leftover tartlets will keep up to 24 hours.

If you do not have a pastry bag, simply spoon the filling into the cups. Not quite as fancy, but still jazzylicious!

Chocolate Candy Clusters

12 to 14 candies

5 heaping tablespoons vegan dark chocolate chips

1 cup ready-to-eat vegan cluster-style cereal or granola

1 tablespoon raw unsweetened shredded dried coconut

Line a medium baking sheet with unbleached parchment paper. Put the chocolate chips in a double boiler over medium-low heat (see note, page TK). When the chocolate has melted, remove from the heat. Put the cereal in a medium bowl. Pour the melted chocolate over the cereal and stir together until the chocolate completely coats the cereal. For each cluster, drop one heaping tablespoon of the chocolate mixture on the lined baking sheet. Sprinkle a bit of coconut over top of each cluster. Cover and refrigerate for 30 minutes, or until set. Stored in an airtight container in the refrigerator, clusters will keep for about five days.

Coconut-Date Truffles

Makes 14 Truffles

I made these beauties for Michael Feinstein when we filmed his interview for the television show and he loved them! I know you’ll love them too.

6 large Medjool dates

3 heaping tablespoons raisins

2 tablespoons unsweetened shredded dried coconut

2 tablespoons raw sunflower seeds

2 tablespoons unsweetened cocoa powder

Line a small baking sheet with unbleached parchment paper. Put the dates, raisins, coconut and sunflower seeds in a high-performance blending appliance and process to the consistency of soft dough. Transfer the date mixture to a medium bowl. Spoon out a heaping tablespoon of the date mixture, and roll it into a ball. Put the cocoa powder in a small bowl. Roll each truffle in the cocoa powder until completely coated and place on the prepared sheet. Refrigerate for 1 hour before serving. Store in an airtight container in the refrigerator.